Before that night I had cast aside the cut as dry and bland — the lesser steak or chicken that always mildly disappointed. I quickly realized that perhaps I had just grown up eating pork chops ...
Keep warm until ready to serve. Place each pork chop or steak between two sheets of cling film and pound gently with a meat mallet or rolling pin until they are about 1⁄2 cm thick. Place the ...
The restaurant also offers delectable sandwiches, such as the bifana sandwich, featuring a grilled pork cutlet topped with David's steak sauce and spicy red peppers, served on Portuguese bread.